Emilia Molinari

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Recipe

Yogurt and lemon cake

Name: Yogurt and lemon cake
Prep time: 50 min
Cook time: 50 min
Yield: 6
Cuisine: Internacional
Ingredients: 3 eggs; 1 boat natural yogurt; 1 lemon, big; 250 grams flour; 300 grams sugar; 150 milliliters oil; 1 tablespoon royal baking powder; 1 lemon juice; 20 grams butter, for the mold

50 mins

Low

3.5

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Emilia Molinari

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This cake is rich and very easy to make for an afternoon coffee with friends.

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Ingredients

6 portions

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3 eggs
1 boat natural yogurt
1 lemon, big
250 grams flour
300 grams sugar
150 milliliters oil
1 tablespoon royal baking powder
1 lemon juice
20 grams butter, for the mold

Preparation

Heat the oven to 180ºC. Grease a round mold 25 centimeters in diameter and flour.

In a bowl beat the yolks with 200 grams of sugar, until they double in volume and turn white.

Wash the lemon and grate and add the scrape to the yolks with the yogurt and the oil.

Sift the flour and royal and add to the mixture wrapping. Apart beat the egg whites to the point of nougat and mix to the pasta also wrapping delicately.

Put the mixture in the mold and bake 30 minutes. While preparing a syrup: in a saucepan boil 250 milliliters of water with the lemon juice and the rest of the sugar for 15 minutes. Let cool.

When the cake comes out of the oven wait 10 minutes and unmold, then put the syrup on it little by little let it cool. Go to a platter.